Einkorn Cinnamon Rolls with Overnight Fermented Dough
Rich, tender cinnamon rolls made with ancient einkorn flour through a traditional sponge fermentation method. The overnight process develops complex flavors while the einkorn flour adds a nutty, slightly sweet taste that's easier to digest than modern wheat. These yeasted pastries feature a buttery, cinnamon-spiced filling and sweet vanilla glaze. Perfect for special breakfast occasions, holiday mornings, or weekend baking projects. The extended fermentation creates exceptionally soft texture and enhanced digestibility, making these rolls worth the two-day process for both flavor and nutrition.
Ingredients
- 3 Tbsp sugar
- 1 tsp active dry yeast
- 2 cups all-purpose einkorn flour, 9 ozall-purpose flour1:1gluten-freeadds gluten
use regular wheat flour
- 3 eggs
- 6 Tbsp water, warm
- 3 cups all-purpose einkorn flour, 13.5 ozall-purpose flour1:1gluten-freeadds gluten
use regular wheat flour
- 6 Tbsp sugar
- 3 ¾ tsp active dry yeast
- 2 tsp salt
- 5 eggs
- 17 Tbsp unsalted butter, softened, 2 sticks + 1 Tbsp
- olive oil
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 3 Tbsp ground cinnamon
- 1 Tbsp cornstarch
- 6 Tbsp unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, melted, 1 stick
- 2 Tbsp milk or heavy cream
- ½ tsp pure vanilla extract
- salt, generous amount
Instructions
- 1
Mix sponge ingredients until smooth in large bowl
- 2
Cover sponge with plastic wrap and set aside
- 3
Whisk together flour, sugar and yeast in medium bowl
- 4
Whisk in salt and sprinkle mixture completely over sponge
- 5
Cover tightly and ferment in warm place for 2 hours
- 6
Add eggs to sponge mixture in stand mixer with dough hook
- 7
Mix on low speed until moistened and smooth
- 8
Add butter one tablespoon at a time until incorporated
- 9
Transfer sticky dough to oiled bowl and drizzle oil on top
- 10
Cover and rise in warm place for 1.5 hours
- 11
Chill dough for 1 hour to firm butter
- 12
Roll dough into rectangle on floured surface
- 13
Fold bottom third up and top third down, turn 90 degrees and repeat
- 14
Dust with flour, place in resealable bag and refrigerate overnight
- 15
Spray 2 Bundt pans with cooking spray
- 16
Roll chilled dough into 12 x 18 inch rectangle
- 17
Combine brown sugar, granulated sugar, cinnamon and cornstarch
- 18
Spread soft butter evenly over dough surface to edges
- 19
Sprinkle cinnamon sugar mixture evenly and press lightly
- 20
Roll dough into cylinder along widest side
- 21
Cut into 12 equal slices about 1.5 inches thick
- 22
Transfer 6 rolls to each Bundt pan and cover with towel
- 23
Allow to rise for 1 hour until larger and puffy
- 24
Preheat oven to 350 degrees
- 25
Bake for 25-30 minutes until light golden brown
- 26
Beat icing ingredients until fluffy in medium bowl
- 27
Remove rolls from pans after 15 minute cooling
- 28
Pour icing over warm rolls and serve immediately
Tips
Weigh einkorn flour for best accuracy since it behaves differently than modern wheat flour.
Keep dough well-oiled during rises as einkorn creates very sticky dough that's hard to handle.
Clean your serrated knife between cuts to get clean slices without dragging the filling.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week.
Dough must be prepared overnight. Baked rolls can be made 1 day ahead and rewarmed.
Serve warm with icing drizzled on top for best texture and flavor.
Common Mistakes
Weigh einkorn flour to avoid dense rolls from too much flour.
Don't rush fermentation times or rolls will lack flavor development.
Keep dough well-oiled to prevent sticking during handling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use regular wheat flour
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, but mixing will take longer by hand. Add butter gradually and knead until smooth, though the dough will remain quite sticky with einkorn flour.
What if I don't have Bundt pans?
Use a 9x13 inch baking dish or two 8-inch round pans. Adjust baking time as needed and check for doneness with a thermometer.
How long do these keep fresh?
Best eaten within 2 days at room temperature. Refrigerate for up to 1 week or freeze for up to 3 months wrapped tightly.